DOI: 10.

5937/FFR1501011S

UDK 621.798.1:678.7+577.1
Review article

EDIBLE FILMS AND COATINGS SOURCES, PROPERTIES AND

APPLICATION
1

Danijela Z. uput* , Vera L. Lazi , Senka Z. Popovi , Nevena M. Hromi

University of Novi Sad, Faculty of Technology, 21000 Novi Sad,

Bulevar cara Lazara 1, Serbia

*Corresponding author:
Phone: +381214853702
Fax: +381216350262
E-mail address: suput.danijela@gmail.com

ABSTRACT: In order to extend product shelf life while preserving the quality scientific attention
focused to biopolymers research that are base for edible films and coatings production. Another major
advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause
environmental problems as packaging materials derived from non-renewable energy sources do.
Objective of this work was to review recently studied edible films and coatings their sources,
properties and possible application. As sources for edible biopolymers were highlighted
polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of
compounds were selected and described regarding possible physical and mechanical protection;
migration, permeation, and barrier functions. The most important biopolymers characteristic is
possibility to act as active substance carriers and to provide controlled release. In order to achieve
active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated
into film-forming solutions in order to protect food products from oxidation and microbial spoilage,
resulting in quality improvement and enhanced safety. The specific application where edible films and
coatings have potential to replace some traditional polymer packaging are explained. It can be
concluded that edible films and coatings must be chosen for food packaging purpose according to
specific applications, the types of food products, and the major mechanisms of quality deterioration.
Key words: biopolymers, edible films and coatings, sources, properties, application

INTRODUCTION
The largest part of materials used in packaging industry are produced from fossil
fuels and are un-degradable. For this reason packaging materials represent a serious global environmental problem (Kirwan & Strawbridge, 2003). A big effort to
extend the shelf life and enhance food
quality while reducing packaging waste
has encouraged the exploration of new
bio-based packaging materials, such as
edible and biodegradable films from renewable resources (Tharanathan, 2003). The

use of these materials, due to their biodegradable nature, could at least to some
extent solve the waste problem. Biodegradable packaging materials are naturally
comprised of polymers that should be capable of being ultimately degraded by microorganisms through composting processes to produce natural breakdown compounds such as carbon dioxide, water,
methane and biomass. There are two types of biodegradable polymers; those
which are non-edible or edible (Nur Ha-

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

nani et al., 2014). An edible/biodegradable

film is one which is typically produced from
food-derived ingredients using wet or dry
manufacturing process. The resulting edible film (EF) should be a free-standing
sheet that can be placed on or between
food components (McHugh, 2000). In contrast, edible coatings (EC) are thin layers
of edible materials which can be applied
directly to the surfaces of food products by
dipping, spraying or panning. Edible packaging formats can be consumed with, or
as part of the food product, but they may
fulfil other functions; like acting as carriers
for targeted food additives (antimicrobial
agents, antioxidants, flavourings, etc.). EF
and EC may also be used to inhibit moisture, oxygen or carbon dioxide migration
and to improve the mechanical integrity or
handling characteristics of the food
(OSullivan et al., 2006). To be accepted,
an edible film should be generally recognized as safe (GRAS) and used within
any limitations specified by the U.S. Food
and Drug Administration (FDA). Ultimately
any material that is used for direct food
contact will face regulatory scrutiny, particularly biopolymers that act as carriers of
additives intended to migrate to the food
for preservative effects.
Functions and advantages of EF and EC
(Han, 2014):
1. Edibility and biodegradability - To maintain their edibility and biodegradability, all
film components should be food-grade ingredients and biodegradable (environmentally safe).
2. Physical and mechanical protection Mechanical properties should be optimized
regarding tensile strength, elongation-atbreak, elastic modulus, compression
strength, puncture strength, stiffness, tearing strength, burst strength, abrasion resistance, adhesion force, folding endurance, etc.
3. Migration, permeation, and barrier
functions - All barrier properties are affected by film composition and environmental
conditions (relative humidity and temperature).
4. Convenience and quality preservation EF and EC can retard surface dehydration, moisture absorption, oxidation of
ingredients, aroma loss, frying oil absor-

ption, ripening/aging, and microbial deterioration of food products. They also contribute to visual quality, surface smoothness, flavour carriage, edible color printing, and other marketing-related quality
factors.
5. Shelf-life extension and safety enhancement - An increased protective function
of food products extends shelf life and
reduces the possibility of contamination by
foreign matter.
6. Active substance carriers and controlled
release - Edible films and coatings can be
utilized for food ingredients, pharmaceuticals, nutraceuticals, and agrochemicals
in the form of capsules, microcapsules, soluble strips, flexible pouches, and coatings
on hard particles.
Biodegradable films can be produced by
using two basic techniques. The first technique uses wet solvent processing; commonly known as solution casting. Solution
casting was developed over one hundred
years ago. Using this method, solutions
are spread onto leveled plates like acrylic,
silicon or teflon plates, followed by a drying process at ambient conditions or under
a controlled conditions: controlled relative
humidity, hot air, infrared energy, microwave energy (Dangaran and Tomasula,
2009). After the 1950s, the use of extrusion was employed for the manufacture
of thermoplastic polymers and extrusion
became the dominant production method
used for plastics manufacture. Extrusion
uses elevated temperature and shear to
soften and melt the polymer (resins), thereby allowing a cohesive film matrix to
form (Dangaran and Tomasula, 2009).
SOURCES
Edible coatings and films are usually
classified according to their structural material (Falguera et al., 2011). Main
molecule groups as sources for EF and
EC are polysaccharides, proteins and lipids. Figure 1 shows possible sources for
EF and EC.
Biopolymers have multiple film-forming
mechanisms, including intermolecular forces such as covalent bonds (e.g., di-sulfide bonds and cross linking) and electrostatic, hydrophobic, or ionic interactions.

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

- Starch + PE
- Polyanhydrides
- Polyvinyl alcohol
- Poly-lactic acid (PLA)

Polysaccharides
Starch & modified starch
Chitin & chitosan
Pectins
Galactomannans
Kefiran
Cellulose & modified
cellulose
Alginate
Carrageenan
Gellan gum
Xanthan gum
Pullulan

NON-EDIBLE

BIOPOLYMERS

EDIBLE

Protein
Soy proteins
Pea proteins
Sunflower
Whey protein
Wheat gluten
Corn zein
Collagen & gelatins
Casein
Egg white protein
Fish miofibrilar protein
Peanut protein

Lipid
Oils
Free fatty acids
Bees wax
Carnauba wax
Paraffin
Shellac resin
Terpene resin
Acetoglycerides

Figure 1. Biopolymer sources

For the resulting films or coatings to be

edible, the film-forming mechanism involved in fabrication should be an appropriate food process: pH modification, salt
addition, heating, enzymatic modification,
drying, use of food-grade solvents, or
reactions with other food-grade chemicals.
The nature of edible packaging films,
which is rigid and brittle, causes limitations
in food applications. Therefore, to overcome films brittleness and also to increase the workability and flexibility of
these films, various types of plasticizers
have been widely used (Ghasemlou et al.,
2011; Parra et al., 2004). These film structures are brittle due to extensive interactions
between
polymer
molecules
(Krochta, 2002). Mechanical properties
could be improved by doping some hydrophilic and hygroscopic plasticizer which
can attract water molecules, as a result of
having interactions between plasticizer
biopolymer instead of between biopolymer

biopolymer. The addition of plasticizers

affects not only the elastic modulus and
other mechanical properties, but also the
resistance of EF and EC to permeation of
vapours and gases (Sothornvit and Krochta, 2000, 2001).
In order to achieve active packaging or
coating functions emulsifiers, antioxidants
and antimicrobial agents can also be
incorporated into film-forming solutions
(Han, 2003). There are several categories
of antimicrobials that can be potentially
incorporated into edible films and coatings,
including organic acids (acetic, benzoic,
lactic, propionic, sorbic), fatty acid esters
(glyceryl monolaurate), polypeptides (lysozyme, peroxidase, lactoferrin, nisin), plant
essential oils (cinnamon, oregano, lemongrass), nitrites and sulphites, among
others (Franssen & Krochta, 2003). Active
function of the edible film and coating system protects food products from oxidation
and microbial spoilage, resulting in quality

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

improvement (organoleptic preference and

the visual perception of quality) and enhanced safety (Kim et al., 2012; Lee et al.,
2012).

2010). Hitosan film lack is sensitivity to

environmental humidity so they have low
moisture barrier, which has limited their
wide use in food applications.

PROPERTIES

1.3. Pectin

1. Polysaccharide films

Pectins are a complex group of polysaccharides in which D-galacturonic acid is a

principal constituent. They are structural
components of plant cell walls and also act
as intercellular cementing substances. Under certain circumstances, pectin forms
gels. This property has made pectins a
very important additive in jellies, jams,
marmalades, and confectionaries, as well
as edible coatings and films (Han, 2014).

Polysaccharides are great materials for

the formation of EC and EF, as they show
excellent mechanical and structural properties, but they have a poor barrier capacity against moisture transfer (Falguera et
al., 2011).
1.1. Starch and derivatives
The application of starch-based films in
food packaging is promising because of
their environmental appeal, low cost, flexibility and transparency (Mller et al., 2009;
Bilbao-Sinz et al., 2010). Edible films
made from starch are tasteless, odourless
and transparent, thus prevent a change of
taste, flavour and appearance of food products (Chiumareli and Hubinger, 2012).
Tensile strength and flexibility of starch
films are determined by macromolecular
chain mobility in the amorphous phase,
amylose: amylopectin ratio, plasticizer and
water content. Main advantages of starch
films are excellent barrier properties to O2
and CO2. On the other hand it has weaker
barrier properties to the water due to high
hydrophilicity (uput et al., 2013).
1.2. Chitosan
Chitosan is a polysaccharide obtained by
deacetylation of chitin, which is extracted
from the exoskeleton of crustaceans and
fungal cell walls. It has been extensively
used in films and coatings due to its ability
to inhibit the bacterial and fungal pathogens growth (Romanazzi et al., 2002).
Chitosan interferes with the negatively
charged residues of macromolecules exposed on the fungal cell surface and
changes the permeability of the plasma
membrane. Presence of fatty acids was
also shown to enhance the antimicrobial
properties of chitosan (dos Santos et al.,
2012). Besides natural antimicrobial property, biodegradability, biocompatibility
with human tissues, biofunction, null toxicity, chitosan has a vast potential that
can be applied in the food industry (Aider,

1.4. Cellulose and its derivatives

Cellulose is the major cell wall component
in plants. Besides plant source cellulose,
bacterial cellulose was also utilized to
develop EF and EC. Due to a large number of intra-molecular hydrogen bonds cellulose is water insoluble. Etherification of
cellulose results in formation of water soluble ethers: methylcellulose (MC), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and hydroxypropylcellulose (HPC) which have good
film forming properties and are widely produced commercially (Olivas and BarbosaCanovas, 2005). Coatings and films based
on cellulose derivatives are generally
transparent, flexible, odour-free, tasteless,
water soluble, and resistant to O2 and
CO2. WVP of these films is highly influenced by the hydrophobic: hydrophilic
ratio of film components (Krochta et al.,
1994; Callegarin et al., 1997). CMC has
been found to reduce oil uptake in fried
potatoes, particularly in combination with a
blanching or calcium chloride pre-treatment. HPC can be extruded into films
because of its thermoplastic characteristics. MC is a better barrier to moisture
as it is less hydrophilic. However, the most
interesting feature for their application in
thermally treated foods, particularly in fried
products, is the reversible thermal gelation
capability of MC and HPMC in aqueous
systems, widely utilized to reduce oil absorption during the frying of various foods,
such as meat, poultry, starchy foods,
doughs, etc. (Chidanandaiah Keshri et al.,
2005; Rimac-Brncic et al., 2004).

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

1.5. Alginate
Alginate can form coatings with or without
gelation through evaporation of the solvent, electrolyte cross linking (calcium) or
injection of a water-miscible non-solvent
for alginate. It has been used mainly for
meat products, as a sacrificing agent to retard dehydration and as protection against
lipid oxidation (Varela and Fisz-man,
2011).
1.6. Carrageenan
Carragenan coatings can also act as sacrificing agents. They have little application
in multilayered foods and are mostly used
to retard microbial growth in gel matrices
containing antimicrobial agents and as
oxygen barriers to delay lipid oxidation in
meat and precooked meat products (Varela and Fiszman, 2011).
2. Protein films
Proteins are polymers containing more
than 100 amino acid residues (Nur Hanani
et al., 2014) and they must be denaturated
by heat, acid, alkali and/or solvent in order
to form the more extended structures
which are required for film formation
(Bourtoom, 2008). Compared with synthetic films, protein-based films exhibit
poor water resistance and lower mechanical strength. Yet, proteins are still generally superior to polysaccharides in their
ability to form films with greater mechanical and barrier properties (Cuq et al.,
1998). Physical and chemical properties of
protein films are influenced by amino acid
composition, electrostatic charge, amphyphylic properties, as well as secondary,
tertiary and quaternary structure changes
due to pressure, heat, irradiation, mechanical damage, acid, alkali, salt, metal ion,
enzyme action etc (Krochta et al., 1994).
Proteins are good film formers exhibiting
excellent gas and lipid barrier properties
(Popovi et al., 2012), particularly at low
relative humidity. Protein films are brittle
and susceptible to cracking due to the
strong cohesive energy density of the
polymer. The cross linking of proteins by
means of chemical (glutaraldehyde, formaldehyde, glyceraldehyde, glyoxal), enzymatic (transglutaminase), or physical
(heating, irradiation) treatment was re-

ported to improve the water-vapour barrier

as well as the mechanical properties and
resistance to proteolysis of films (Bourtoom, 2009; Ouattara et al., 2002, Senna
et al., 2010).
2.1. Collagen
Collagen is the most commercially
successful edible protein film. Films based
on high concentrations of hydrolyzed collagen produce films with more homogeneous surfaces (Fadini et al., 2013).
Collagen fibers and collagene powder
were also shown to be suitable for the production of biocomposite films in a system
where the fibers act as filler, exerting a
reinforcement effect (Wolf et al., 2009).
2.2. Gelatin
Gelatin is produced by partial acid or alkali
hydrolysis of collagen at high temperatures in the presence of water. This protein has a random configuration of polypeptide chains in aqueous solutions and
gives flexible, strong films impermeable for
O2 (Krochta et al., 1994). Gelatin has also
been reported to possess antioxidant
activity. A recent study by Gomez-Guilln
et al. (2011) also revealed antimicrobial
activity associated with gelatin. However,
the relationship between peptide characteristics and antimicrobial activity has not
been clearly demonstrated. Gennadios et
al. (1994) also reported that gelatin was
one of the first materials used as carrier of
bioactive components. Natural antioxidants and/or antimicrobial substances
were able to extend the functional properties of these biodegradable films and
create an active packaging bio-material
(Gmez-Guilln et al., 2011). Like other
protein films, gelatin films have poor water
vapour barrier properties. However, this
drawback can overcome surfactant addition, such as lecithin (Andreuccetti et al.,
2011).
2.3. Casein
Casein molecules easily form transparent,
flexible, tasteless films from aqueous solutions without further treatment (Krochta
et al., 1994; Gennadios et al., 1994). Due
to a high number of polar groups casein
films excellently adhere to different substrates and prevent migration of O2, CO2

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

and aromas (Arrieta et al., 2013). Decreased film solubility in water and
improved mechanical properties were obtained through buffer treatments at the
isoelectric point of these films (Chen,
2002); by cross linking the protein using
irradiation (Vachon et al., 2000); through
the use of transglutaminase, Trametes
hirsute laccase, and Trichoderma reesei
tyrosinase enzyme (Patzsch et al., 2010);
or by the use of a chemical crosslinker
such as formaldehyde, DL-glyceraldehyde,
glutaraldehyde, or glyoxal (Audic and
Chaufer, 2010; Mendes de Souza et al.,
2010). Main disadvantage of casein is its
relatively high price.
2.4. Gluten
Wheat gluten is a mixture of two main
proteins differing in their solubility in
aqueous alcohols: soluble gliadins and insoluble glutenins (Wieser, 2007). Wheat
gluten films are homogenous, transparent,
strong and good water barriers. The development of edible coatings or films with
selective gas permeability is very promising for controlling respiratory exchange
and improving the conservation of fresh or
minimally processed fruits and vegetables
(Tanada-Palmu and Grosso, 2005). The
rheological properties of gluten films can
be altered from smooth to rubber like by
high pressure treatment (Koehler et al.,
2010).
2.5. Zein
Zein is a hydrophobic protein found in
maize, obtained as a by-product of the bioethanol and oil industry. It is traditionally
used as a coating material in the confectionary industry (Arcan, and Yemenicioglu, 2011). It consists of alcohol-soluble
proteins (Padua and Wang, 2002). Zein is
rich in nonpolar amino acids, which contribute to water insolubility and improve the
water vapor barrier of films (Dangaran et
al., 2009). Physico-chemical properties of
alcoholic zein solutions are highly influenced by a concentration of alcohol, which,
in turn, affects film properties. Interest is
growing in incorporating antioxidant and
antimicrobial agents into zein coatings or
films to produce functional films for food
application (Lungu and Johnson, 2005).

Treatment of film-forming solutions by

gamma irradiation can improve the water
barrier properties, color, and appearance
of zein films (Soliman et al., 2009).
3. Lipid films
The efficiency of lipid materials in edible
films and coatings depends on the nature
of the lipid used, and in particular on its
structure, chemical arrangement, hydrophobicity, physical state (solid or liquid),
and lipid interactions with the other components of the film (Rhim and Shellhammer, 2005). Lipids are usually combined with other film-forming materials,
such as proteins or polysaccharides, as
emulsion particles or multilayer coatings in
order to increase the resistance to water
penetration (Mehyar et al., 2012). Polar
resin films are good barriers for O2, CO2
and ethylene. Hydrophobic substances potentially used for the lipid-based edible
films and coatings include natural waxes
(carnauba, candelilla, rice bran and
beeswax); petroleum-based waxes (paraffin and polyethylene wax); petroleumbased, mineral, and vegetable oils; acetoglycerides and fatty acids; and resins,
such as shellac and wood rosin (Rhim and
Shellhammer, 2005).
Wax is the collective term for a series of
naturally or synthetically produced nonpolar substances. Waxes either have no
polar constituents or possess a hydrophilic
part so small or so buried in the molecule
that it cannot readily interact with water,
thereby preventing the molecule from
spreading to form a monolayer on the
surface. Their high hydrophobicity, which
makes them insoluble in bulk water and
soluble in typical organic solvents, explains why waxes are the most efficient
barriers to water-vapour transfer (Han,
2014). The most common method for making wax microemulsions is the water-towax method, in which water is added to
the molten wax and/or resin in the presence of the fatty acid and a base to invert
the emulsion to wax-in-water (Hagenmaier
and Baker, 1994).
These formulations add a good gloss to
fruits and vegetables, but limitations to
their use are poor mechanical properties
and oily appearance in some products.

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

Table 1.
Application of Edible Films and Coatings
Materials for EF and EC
Foods
Fruits and vegetables
Cassava starch
Strawberry
Tangerine
Corn starch+beeswax
Raspberry
Chitosan
Asparagus
Pomegranate
Broccoli
Sliced apple
Pectin
Mellon
Peach
Mango
Caseinate
Dried pineapple
Alginate
Mushroom
Cherry
Gelatin
Persimmon
Meats, poultry, fish
Chitosan
Carp
Chitosan
Sausage
Gelatin
Chilled hake
WPI
Dried fish
WPC
Frozen salmon
Red algae
Bacon
Bakery, snacks and dairy
Pectin
Fried potato chips
WPI
Cheese
Red algae
Cheese

APPLICATION
Prior to the application of biopolymers,
some factors need to be considered such
as microbiological stability, solubility, transparency, wettability, oil and grease resistance, cohesion, mechanical properties,
sensory and permeability to water vapourand gases. Preparation of biodegradable
and/or edible films involves the use of at
least one film-forming agent (macromolecule), a solvent and a plasticizer. The
optimization of edible films composition is
in one of the most important steps of the
research in this field, since they must be
formulated according to the properties of
the food to which they have to be applied
(Rojas-Grau et al., 2009). Table 1 summarises numerous recent researches on
EF and EC applications.

References
Garcia et al., 2012
Silva et al., 2012
Prez-Gallardo et al., 2012
Qiu et al., 2012
Ghasemnezhad et al., 2013
Alvarez et al., 2013
de Britto and Assis, 2012
Ferrari et al., 2013
Ayala-Zavala et al., 2013
Moalemiyan et al., 2012
Talens et al., 2012
Jiang, 2013
Diaz-Mula et al., 2012
Neves et al., 2012
Zhang et al., 2012
Krki et al., 2012
Lopez de Lacey et al., 2012
Matan, 2012
Kim et al., 2012
Shin et al., 2012
Garmakhany et al., 2012
Ramos et al., 2012
Shin et al., 2012

slow down aerobic respiration, and improve appearance by providing gloss. Edible coatings for fresh fruits are useful for
controlling ripeness by reducing oxygen
penetration into the fruit, thus reducing
metabolic activity and softening changes
(Conforti and Zinck, 2002). In the literature, many reviews bring together the
effect of new edible emulsion coatings on
storability and postharvest quality of fresh
fruits and vegetables (Lin and Zhao, 2007;
Valencia-Chamorro et al., 2011). Similarly,
interest in the use of edible coatings in
fresh-cut fruits and vegetables has grown,
since these coatings can also act as carriers of food-grade antioxidants and antimicrobials that help reduce enzymatic browning and microbial growth (Rojas-Grau et
al., 2009).
2. Meat, poultry and fish products

1. Fresh and minimally processed fruits

and vegetables
In the case of fruits and vegetables,
coatings are used to prevent weight loss
(retain moisture), inhibit microorganisms,

Natural collagen casings from animal

intestine represent one of the earliest uses
of edible protein packaging materials
(McHugh and Avena-Bustillos, 2012). Studies of colagen edible films have shown

Danijela uput et al., Edible films and coatings sources, properties and application,
Food and Feed Research, 42 (1), 11-22, 2015

their potential to reduce moisture loss, minimize lipid oxidation, prevent discoloration, and reduce dripping of muscle
foods (Gennadios et al., 1997). In addition,
incorporation of antimicrobials into edible
coatings, gels, or films can also help control the safety of meat products (Cutter,
2006). Edible coatings can be applied to
meat and fish products by dipping, spraying, casting, rolling, brushing, and foaming. Edible coatings can also be used to
reduce fat uptake during deep frying of
meat (Dragich and Krochta, 2010) and drip
loss during thawing of salmon (RodriguezTurienzo et al., 2011).
3. Cereals, bakery and dairy coatings
In this sense, edible coatings are used in
cereal products to prevent hydration and
improve quality (McHugh and AvenaBustillos, 2012). Rice fortified with vitamins
and minerals has been coated with zeinwood rosin mixtures to prevent vitamin
and mineral losses during washing in cold
water (Padua and Wang, 2002). Emulsified edible coatings composed of corn
starch, MC, and soybean oil extended the
shelf life of coated crackers stored at 65%,
75%, and 85% RH compared to uncoated
ones by reducing moisture uptake (Bravin
et al., 2006). Commercial confectionary
coatings made with a variety of vegetable
oils instead of cocoa butter were used for
enrobing wheat and soy cereal bars, thus
improving lightness and general acceptance of the product (Aramouni and AbuGhoush, 2010).
4. Oil-fried products
Deep fat fried products are very appealing
to consumers due to a soft, moist interior
covered with crispy crust, but can contain
up to 50% fat. Some edible coatings, particularly those based on hydrophilic polymers, are a good barrier to fats and oils.
This application has become increasingly
important in recent years, as oil uptake in
fried products has become a health concern, related to obesity and coronary disease (Garca et al., 2008). For example,
coating potato strips with MC and HPMC
edible coatings reduced oil uptake during
frying by 35 40% without a significant
influence on texture properties (Garcia et
al., 2002), and gellan gum and guar gum

coatings also showed promising results

(Kim et al., 2011).

CONCLUSION
The use of edible films and coatings as
suitable packaging for the food industry
has become a topic of great interest
because of their potential for increasing
shelf life of food products. These coatings
and films exhibit various functions when
used, such as inhibition of the migration of
moisture, oxygen, carbon dioxide, aromas,
lipids, and so forth; the ability to carry food
ingredients; and the ability to improve the
mechanical properties of the food. Many
functions of edible films and coatings are
similar to those of synthetic packaging
films; however, edible film and coating
materials must be chosen for food packaging purpose according to specific
applications, the types of food products,
and the major mechanisms of quality
deterioration. Biodegradable and/or edible
films have the potential to reduce some
traditional polymeric packaging materials
for specific applications. However, in order
to do so, bio-based packaging must perform like conventional packaging and
provide all of the necessary functions of
containment, protection, preservation, information, convenience ina legally and environmentally-compliant manner, costeffectively.
ACKNOWLEDGMENT
This work is part of project Osmotic
dehydration of food - energy and environmental aspects of sustainable production, project number TR-31055 (20112014) financed by Ministry of Education
and Science Republic of Serbia.

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Received: 13 August 2014

Accepted: 21 October 2014